In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Dredge the cutlets in the seasoned flour; tap off the excess.Lay 1 sage lead lengthwise on each cutlet, then wrap a prosciutto slice around the middle of each cutlet, encasing the sage.

In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Cook 2 of the cutlets until golden brown and cooked through, 3-4 minutes per side. Place the cooked cutlets on a plate and tent with foil to keep warm. Repeat the remaining 2 teaspoons oil and 2 cutlets.

Add the wine and broth to the skillet; cook over high heat until reduced by three quarters, about 2 minutes. Remove from the heat; let cool for 1 minute. Add the butter and minced sage; stir until the butter is melted, about 30 seconds. Spoon the sauce onto plates; top with the cutlets. Serve immediately.